Persian Rosettes (Noon Panjereh) are a nostalgic, crispy cookie that brings back sweet memories for many. Traditionally served with tea at family gatherings, their delicate aroma and golden crunch make every bite special. While similar treats originated in Scandinavian countries like Norway and Sweden, Persian Rosettes have become a beloved part of Iranian celebrations, especially during Nowruz (Persian New Year).

For me, Noon Panjereh always carries a personal touch. I remember making these cookies with my mom during my childhood and teenage years. The warm, inviting scent of her baking would fill the house, creating cozy moments full of love and laughter.

The best part? Persian Rosettes are surprisingly easy to make at home. With just a few simple ingredients—eggs, rosewater, cake flour, and wheat starch—you can quickly whip up these crispy, flavorful cookies. For this recipe, I used wheat starch granules, which give the Persian Rosettes their signature crispy texture and nostalgic flavor.

I hope this recipe brings a little nostalgia and a lot of joy to your kitchen, just like it has in mine!

Fun Fact: In Persian, this treat is officially called Noon Panjereh-i, but most people simply say Noon Panjereh.

Equipment

• Rosette iron with handle
• Medium mixing bowl + whisk
• Fine-mesh sieve
• Heavy pot or deep pan (Dutch oven or deep sauté pan)
• Thermometer (recommended)
• Wire rack set over a sheet tray (or a fine strainer)

How to Make Persian Rosettes (Shirini Panjereh) – Step by Step

Light, crisp, and delicately scented with rosewater, these Persian Rosettes are classic festival cookies you fry with a special rosette iron—then dust generously with powdered sugar.

Step 1 : Prepare the egg and rosewater base

Crack the eggs one by one into a mixing bowl. Add the rosewater and whisk until the mixture is smooth, uniform, and lightly frothy. This base is the foundation for the batter.

Step 2 : Incorporate the starch

Gradually add the wheat starch (or cornstarch) and whisk thoroughly until the mixture becomes silky and lump-free. The batter should start to thicken slightly.

Step 3 : Add and sift the flour

Mix in the cake flour until combined. Strain the batter through a fine-mesh sieve to remove any lumps. If some bits remain in the sieve, press them through with the back of a spoon. Once the batter is smooth, set it aside. At this point, place a deep frying pan or pot on the stove over medium heat.

Step 4 : Heat the oil and prepare the rosette iron

Pour enough oil into the pan so the cookies will float while frying (about 2 inches deep). Heat the oil to 180–185°C (355–365°F). Place the rosette iron into the hot oil for about 10 seconds to preheat thoroughly. Once hot, dip the iron into the batter up to the rim (do not submerge over the top).

Step 5 : Fry the rosettes

Quickly transfer the batter-coated iron into the hot oil. Shake gently until the cookie releases from the mold. Fry each rosette until golden and crisp, turning once for even coloring. Remove with a slotted spoon and place on paper towels to absorb excess oil.

Step 6 : Keep batter smooth & finish with sugar

Because the starch tends to settle at the bottom, stir the batter every few minutes while frying to keep it uniform. Once the rosettes are slightly cooled, dust both sides generously with powdered sugar. Arrange on a serving platter and enjoy these crisp, fragrant Persian cookies.

Variations

• Saffron Rosettes: Bloom a pinch of ground saffron in 1 tablespoon hot water; cool and whisk into the batter with the rosewater.
• Vanilla: Add 1 teaspoon pure vanilla extract for a bakery-style aroma.

Tips for Noon Panjereh (Persian Rosettes)

• Use room-temperature ingredients: Allow eggs to reach room temperature before preparing the batter for smoother, more consistent cookies.
• Perfect frying technique: Heat the oil fully to medium heat before frying. Ensure the mold floats in the oil and does not touch the bottom of the pan.
• Preheat the mold: After each use, return the empty mold to the oil to reheat completely before dipping in the batter. A properly heated mold ensures the cookie releases easily.

FAQ – Noon Panjereh Troubleshooting

Why won’t my Persian Rosettes stick to the mold?

This usually happens if the mold is too cold or the batter is too stiff. Always preheat the mold in hot oil and check that the batter has the right consistency.

How much oil should I use when frying Rosettes?

Use enough oil to fully cover the mold, allowing it to float freely. This prevents sticking and ensures even, golden-brown cookies.

Can I freeze Persian Rosettes?

Freezing is not recommended. The cookies may lose their signature crispiness once thawed.

What temperature should the oil be for frying?

Medium heat is ideal. The oil should be fully heated before adding the mold for consistent results.